Ingredients

  • 4 tablespoons butter, unsalted
  • 150 grams onion diced
  • 680 grams acorn squash peeled & diced
  • 2 apples, green core, peel, dice
  • 1650 milliliters chicken stock
  • 150 grams potato peeled & diced
  • salt
  • white pepper
  • 225 milliliters whipping cream
  • 2 tablespoons sugar, caster
  • pinch nutmeg
  • Garnish
  • 1 apple, green core and dice
  • 2 teaspoons lemon juice

Directions

1. Sauté onions until soft. Add squash and cook 10 minutes. Add stock, apples and potato. Season with salt and white pepper and bring to a boil. Lower heat to medium and cook 30-40 minutes, until vegetables are soft.
2. Remove soup from heat and purée in blender. Strain, press on solids, into another large pot. Add cream, sugar and nutmeg. Adjust the seasoning to taste. Heat until soup is very hot and has thickened slightly. Ladle into bowls, garnish with a bit of the apple and serve.
3. Garnish: Add lemon juice to diced apple.
4. Pumpkin or butternut squash may be substituted.

Notes
Serving Ideas:Original makes 2 quarts, about 5 servings.


Categories
hot, soups
Keywords
soups, hot
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